25 January 2010
Mediterranean Brinjal & Lentil Salad
Posted by sharon under: Salads; Salads; VEGAN RECIPES; VEGETARIAN RECIPES .
(Click on photo to enlarge)
Brinjals, or eggplants, are low in saturated fat and cholesterol and high in fiber. Roasting them releases their natural sugars and makes them sweeter. In this salad, it’s important for the brinjal and lentils to be cold before mixing in the remaining ingredients, otherwise the final result will be mushy. You want to keep the lentils separated, so allow enough time for the lentils to become cold to achieve the desired result.
Serves 3 as a main course
Serves 6 as a side salad
Ingredients
2 tablespoons extra virgin olive oil
1 large brinjal (eggplant), unpeeled and chopped
1 cup lentils
1-1/2 cups water
10 whole pitted dates, soaked in hot water, drained and finely chopped
1/2 cup julienne-cut sundried tomatoes in oil, drained (reserve the drained oil for the dressing)
Dressing
1/2 cup olive oil (drained from the julienned tomatoes)
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons *chiffonade fresh mint
2 garlic cloves, minced
To Prepare the Lentils
- Wash the lentils in a medium saucepan and pick out all the debris; drain. Add the water, cover with a lid and simmer over medium heat until tender, but not mushy, about 20 minutes. Drain any excess water. Set aside to cool completely, then refrigerate covered until ready to use.
To Prepare the Brinjal
- Pre-heat the oven to 400 degrees F (200 C). Lightly grease a roasting pan or baking sheet with vegetable oil. In a large bowl, toss the oil and brinjal and place on a baking pan. Roast for 25 to 30 minutes, or until soft, stirring at least once during cooking. Set aside to cool to room temperature, or refrigerate to speed up the cooling process.
To Prepare the Dressing
- In a small measuring or spouted jug, thoroughly blend the oil, vinegar, cayenne pepper, mint, and garlic.
To Assemble the Salad
- In a large salad bowl, combine the lentils, eggplant, dates and sundried tomatoes. Mix well. Add the dressing and toss to thoroughly blend. Serve either warm or at room temperature as a main course or side salad.
*chiffonade: herbs that have been cut into thin strips.
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